Step 1

Preheat the oven to 180c. Line and grease a 20cm square tin with baking paper.

Step 2

Put the butter in a container and melt in the microwave on a medium heat - make sure to cover as it will splutter.

Step 3

In another bowl, add the light brown sugar and caster sugar, then combine with the melted butter. Whisk well, until the mixture is smooth and glossy.

Step 4

Whisk the eggs, vanilla and salt together in a large bowl. Then add the sugar and butter mixture until all the ingredients are combined. Finally, whisk in the flour and baking powder. Pour into the prepared tin and put the tin in the oven.

Step 5

While the blondie is cooking, chop half the chocolate eggs in half and keep the rest whole.

Step 6

After 25 minutes, take the blondie out of the oven and carefully place the chocolate eggs on top by pressing them into the mixture. Return to the oven for a further 10-15 minutes or until the blondie is golden-brown. This is a gooey mixture, and it will still be quite wobbly - but remember it will continue to cook while it's cooling.

Step 7

Leave the blondie in the tin for at least 20 minutes to cool before cutting into squares. Enjoy!